Sunday, February 4, 2007

Avocado Mango Salsa

This dip was submitted by Jeanne Ryan, Cazenovia, NY, to Margaret McCormick, food editor of The Post-Standard, for inclusion in her Super Bowl column.

In the photo, Margaret, on the left, and Jeanne.

Avocado Mango Salsa

1 mango, peeled, seeded, and diced

1/2 chopped fresh cilantro

1 avocado, peeled, pitted, and diced

1/8 teaspoon minced garlic

4 medium tomatoes, seeded and diced

1 teaspoon salt

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1/4 cup chopped red onion

2 to 3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic. Stir in salt, lime juice, red onion and olive oil. Refrigerate for 30 minutes to blend the flavors. Serve with Tostitos Scoops.

Note: The recipe is also great on baked or grilled fish, especially grouper.

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